A field blend of Trebbiano and Malvasia, grapes traditionally dried and used to make Vin Santo, but in this case vinified to make a light and crisp dry white.

vinification and aging

The whole bunches are pressed by hand; the juice ferments and decants spontaneously. The wine was aged in a ceramic vat for 4 months.


Light, saline and crisp with hints of white pepper.


The sub-soils were formed from freshwater deposits.

position and viticulture

At an elevation of 350m on an South-facing slope, this site receives sun all day. The vines are 75 years old.

nutritional information

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